Carp can be cooked in a variety of ways, such as braising in soy sauce, sweet and sour, steaming, or making fish with pepper and hemp. Different cooking methods have their own tastes and degrees of difficulty. In a word, if you want to make it delicious and praised, learning is essential. Let's learn the cooking methods of these carp.

1. Braised carp

1. First, take out the prepared viscera, scrape off the scales, clean them, and slice them obliquely on both sides of the fish with a knife several times, so as to facilitate the taste and cut them for later use; Then slice the pork belly, and the thickness is moderate.

2. Then clean all the prepared scallions, ginger, garlic, etc. First, cut the scallion into a section of about three centimeters and cut it into chopped green onion, while the ginger slices are sliced. Carrots are also sliced after cleaning.

3. Put an appropriate amount of cooking oil into the pot. After the oil is heated, add three cloves of aniseed, pepper, thin ginger slices, minced garlic, carrots, pork belly and other ingredients. When it is almost the same, add an appropriate amount of water, and finally add vinegar, wine and coriander to remove the fishy smell of the fish.

2. Sweet and sour carp

Ingredients: one carp, soy sauce, refined salt, monosodium glutamate, cooking wine, vinegar, sugar and wet starch

Practice:

1. Clean the killed fish, then cut two 3cm mouths on the back of the fish, then sprinkle the refined salt cooking wine into it and marinate it for later use.

2. Sprinkle wet starch on the knife edge, fry in 7% hot oil until the skin becomes hard, then dip and fry in low heat for three minutes, then fry in high fire until golden brown, take it out and put it on the plate, and knead the fish by hand. At this time, put the onion, ginger and garlic into the pot and fry until fragrant, then pour in the right sauce. When foaming, use the boiling oil of fried fish to rush into the juice, stir-fry it quickly and then pour it on the fish quickly to eat.

3. Steamed carp

Ingredients: carp, ginger, pepper, soy sauce

Practice:

1. Clean the carp first, and then cut a knife away from the gills. This place is a white thing, which is a gland. At this time, you can gently pat the fish, so that this gland can be easily pulled out, so that the fish will not smell fishy.

2. Then cut several knives obliquely on both sides of the fish, and at the same time, put ginger slices in the crevasse, and also put ginger slices in the fish belly. Put a proper amount of water in the pot, and then steam the fish for about 15-2 minutes after boiling.

3. Then put a proper amount of cooking oil in the pot, heat it, add pepper and fry it until it is cooked, then turn off the fire and pour the oil directly on the fish, so that a delicious steamed carp is ready. This is also a simple and delicious way to cook carp well.

Fourth, fish with pepper and hemp

Ingredients: carp, pepper, prickly ash and bean paste

Practice:

1. First, soak the fish in boiling water, then take it out and add starch, a little wine and pepper for pickling. Put an appropriate amount of cooking oil in the pot, heat it, add ginger slices, garlic cloves, dried red pepper festival, pepper, etc. until fragrant, and then copy the bean paste to the top and spit oil.

2. Take out all dressings and then put in a proper amount of cooking oil, and put the fish in when the oil temperature is high. At the same time, chop the onion leaves into paste, add pepper noodles, soy sauce, monosodium glutamate, sesame oil and a little broth and mix them into pepper paste. Wait until the fish is taken out of the oil pan and pour the pepper paste on the fish.